Pineapple Sorbet with Extra Virgin Olive Oil and Fleur de Sel
www.cookingclpass.joanneweir.com
Pineapple puree, sweetened with sugar, is chilled then frozen to make creamy sorbet. Drizzled with olive oil and fleur de sel for a delightful treat.
Ingredients
- 1 ripe pineapple, peeled, cored, and cut into chunks
- 1 cup sugar, or more, if needed
- 6 tablespoons extra-virgin olive oil, for drizzling
- Fleur de sel, for sprinkling
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